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Fermentation Biotechnology

A.Y. 2018/2019
6
Max ECTS
56
Overall hours
SSD
BIO/11 BIO/18 CHIM/11
Language
Italian
Learning objectives
The course's aim is to allow students to acquire knowledge about fermentation technologies and industrial production of biotechnological relevant molecules. The course include also a part of laboratory pratics.
Expected learning outcomes
Undefined

Lesson period: Second semester

Lessons timetable

Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi

Exams calendar

Single course

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Course syllabus and organization

Single session

Responsible
Compagno Concetta Maria
Lesson period
Second semester
Course syllabus
Industrial microorganisms: methodologies for strains improvement and storage.
Cultivation technology
Bioreactors design
Substrates for industrial productions
Batch, continuous culture and fed-batch
Immobilization of cells and enzymes
Monitoring of bioprocess: analysis of bio-parameters
Biosynthesis of ethanol
Biosynthesis of lactic acid
Biosynthesis of acetone/butanol
Biosynthesis of amino acids (L-glutamic acid, L-lysine)
Biosynthesis of antibiotics
Practice in laboratory
Analysis of batch culture: glucose/ethanol assay
Analysis of bioconversion process
Assay of industrial enzymes
BIO/11 - MOLECULAR BIOLOGY
BIO/18 - GENETICS
CHIM/11 - CHEMISTRY AND BIOTECHNOLOGY OF FERMENTATION
Single bench laboratory practical: 16 hours
Lessons: 40 hours
Professor: Compagno Concetta Maria
Professor(s)